Barley & Tomato Risotto with Marinated Feta

Barley & Tomato Risotto with Marinated Feta
Recipe adapted from Yotam Ottolenghi

My love affair with Ottolenghi continues with this gorgeous dish. Healthy, flavourful and unforgettable. I've adapted this recipe by using some different herbs and adding lemon juice and butter at the end. I also make this version a little wetter than the original. This has become one of my most requested dishes. Enjoy!

Servings: 4

Ingredients:
1 cup pearl barley
2 tablespoons unsalted butter
6 tablespoons olive oil, divided
2 small celery ribs, cut in 1/4 inch dice
1 small onion, finely chopped
4 sprigs thyme
1⁄2 teaspoon smoked paprika
1 bay leaf
4 slices lemon peel
1⁄4 teaspoon chili flakes
1 can (14oz/) chopped tomato
3 cups chicken broth
2 cups passata
1 tablespoon dried oregano
300 grams feta cheese, loosely crumbled
Juice of 1/2 a lemon
2 tablespoons unsalted butter
Salt & pepper to taste
3 basil leaves, thinly sliced

Directions:
1. Rinse the barley well under cold water and leave to drain well.

2. Melt the butter and 2 tbsp of the olive oil in a very large frying pan and cook the celery, shallots, and garlic over gentle heat for 5 minutes, until soft. Add the barley, thyme, paprika, bay, lemon peel, chile flakes, tomatoes, stock, passata, and a small amount of salt and pepper. Bring to a boil, then reduce to a very gentle simmer and cook for 35-45 minutes, stirring frequently to make sure it does not stick to the bottom of the pan. When ready, the barley should be tender and most of the liquid absorbed.

3. In a small bowl, add oregano, feta and remaining 4 tablespoons olive oil and mix gently to combine.

4. Once the risotto is ready, remove from the heat and add lemon juice and butter. Stir until the butter is melted. Check and correct for seasoning and then divide it among four shallow bowls. Top each serving with 1/4 of the marinated feta including the oil, and a sprinkling of basil leaves.